White or red?

White or red? I suggest that when you are trying to decide which wine to serve, forget the old rule of thumb that you match to your meat.

Think of the fish, chicken and meat as the canvas to determine the weight of your wine. For example:

·         shrimp, fish filet, steamed mussels = light bodied wine

·         grilled vegetables, veal, tuna steak & chicken = medium bodied wines

·         steak, lamb, stew or roast = medium to full bodied wines

What matters most is the flavour. Make your wine selection based on the spices, marinade or sauce—choose the wine that will complement the flavours to make your meal sing.

Cheers & Enjoy!

Debbie